Not a fan, so I don't have an institution sized recipe. Saw a recipe in an old thread using croissants and creme anglaise. Sounded pretty good, but a bit too... how do you say... expensive. I'm looking for a 4" hotel pan sized recipe if anyone has got one and are willing to share. I just need a springboard; I can tweak it. Basic measurements/procedure. My walk-in freezer would really appreciate it (bags of cubed baguette stacked to the ceiling). Also, does it matter that the bread is a thick crusted baguette? I'd think it would give a better texture, myself.